heres one. Chocolate cake.😍
- 80g good quality cocoa powder
- 300 ml boiling water
- 250g butter
- 550g light muscovado sugar
- 4 eggs, beaten
- 400g plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp baking powder
For the chocolate covering
- 300ml double cream
- 400g dark chocolate, minimum 60% cocoa solids, broken into small pieces
Method
1. Preheat the oven to 180C / gas 4. Line the base and sides of a 20 cm springform cake tin, with baking parchment.
2. Place the cocoa in a pan and slowly add the boiling water,
stirring until smooth. Add the butter and sugar and warm over a low
heat until the ingredients have melted together. Remove from the heat
and allow the mixture to cool slightly, then gradually add the eggs,
beating them in.
3. Sift the flour, bicarbonate of soda and baking powder together
and fold into the cocoa mixture. Do this thoroughly until it has an
even colour – the mixture will be very sloppy. Pour it into the
prepared tin and bake for between 1 hour and 1 hour 45 minutes, until a
skewer inserted into the centre of the cake comes out clean. When the
cake is baked, remove it from the oven and allow it to cool in the tin
for 15 minutes. Then turn it upside down onto a cooling rack and leave
it to cool completely. This will give a level finish to the cake.
4. For the chocolate covering: heat the cream in a pan to
boiling point. Remove it from the heat and add the chocolate; stir
until it has melted and is blended with the cream. Leave the mixture to
cool until it has thickened enough to coat the back of a spoon, then
spread over the cake. Put it in the fridge to set before serving.
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